This post may contain affiliate links. Please read our disclosure policy.
Now that we know how to make Vietnamese Soybean Sauce. Let’s put it to use by making Tofu in Soybean Sauce!
This tofu dish is probably one of my favorites. It’s saucy, packed with umami (think sweet, salty, spicy), and so delicious!
ABOUT THE DISH
This recipe is inspired by a Vietnamese dish called “đậu hũ kho tương hột,” the first two words meaning tofu, kho meaning braised, and the last two words being the name of the soybean sauce. It was one of the first tofu dishes I tried in Viet Nam, and I instantly loved it!
It requires just a few ingredients and comes together in less than 30 minutes.
First, we sauté garlic, lemongrass, and chili for a couple of minutes. Next, add the soybean sauce, water to dilute, and diced tofu. When it comes to the tofu, you can use regular firm tofu or fried one.
Note: if using store-bought soybean sauce like this one, add about 2 tbsp of sugar/maple syrup since the Vietnamese version tends to be sweeter than the Chinese one.
Black mushrooms, salted radish, and chopped vermicelli are often added to this dish for extra texture and flavor. Here, I omitted the radish as it’s not an easy-to-find ingredient. Simmer everything together for 10-15 minutes and top with green onions!
Serve this saucy tofu with steamed or stir-fried greens and some rice. It has the perfect balance of sweet, salty, and spicy. Plus, it’s high in protein!
Looking for more tofu dishes? Check out this Stuffed Tofu in Spicy Tomato Sauce, Sweet & Sour Tofu Bowls, Vietnamese Braised Tofu & Mushrooms, or these Tofu Balls with Spicy Seaweed Tofu Rolls!
Let me know in the comments if you try this recipe!
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox! Plus, you will receive new recipes every week!
I’d like to receive more tips & recipes from Full of Plants.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Tofu in Soybean Sauce
Ingredients
- 1 tbsp oil
- 1 tbsp minced lemongrass
- 1 clove of garlic minced
- 1/4 red bird's eye chili finely chopped, optional
- 1 dry black mushroom (use 2-3 if small) soaked for 10 minutes and finely chopped
- 1 tsp sugar or maple syrup
- 1/4 tsp salt
- 3/4 cup soybean sauce see notes
- 1/2 cup water
- 1/4 cup chopped cooked vermicelli
- 14 ounces firm tofu diced into 1-inch cubes
- 3 tbsp chopped green onions
Instructions
- Heat the oil in a large non-stick skillet over medium heat. Once hot, add the minced lemongrass, garlic, and chili. Sauté for about 2 minutes.
- Finely chop the dry black mushroom and add to the skillet. Sauté for another minute.
- Add the sugar, salt, soybean sauce, water, cooked chopped vermicelli, and diced tofu. Let simmer for about 10 minutes, stirring regularly to coat the tofu with the sauce. Let it simmer until the sauce has slightly thickened.
- Top with chopped green onions and serve hot with steamed rice and/or your favorite greens! Tofu will keep for up to 3 days in the refrigerator.
Notes
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
FREE VEGAN RECIPES EBOOK!
Join our newsletter to get your FREE 100-page printable eBook! You’ll also get new recipes delivered by email weekly.
Leave a Comment